Slow-Cooker Ratatouille - Forks Over Knives

Ingredients

• 1 medium eggplant, unpeeled, cubed (6 cups)
• 2 medium zucchini or yellow squash, coarsely chopped (3 cups)
• 4 Roma tomatoes, cored and coarsely chopped (1 cup)
• 2 8-oz. cans no-salt-added tomato sauce
• 1 large red bell pepper, chopped (1½ cups)
• 1 onion, chopped (1 cup)
• 4 garlic cloves, halved
• ⅛ teaspoon cayenne pepper
• ¼ cup chopped fresh basil
• Sea salt and freshly ground black pepper, to taste
• 4 cups cooked wheat berries (2 cups dry)
• 1 lemon, cut into wedges